RISOTTO WITH PARMESAN AND LEMON
In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here's what Geoffrey Zakarian's daughter, Anna, had to say about this risotto dish: "Risotto is sort of our family tradition. It's so creamy, it melts in my mouth."
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Bring the chicken stock to a simmer in a large saucepan over medium heat.
- Meanwhile, heat 2 tablespoons olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2 to 4 minutes.
- Add 1 cup simmering chicken stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes. (You might not use all of the stock.)
- When the rice is al dente, remove from the heat and stir in the cheese, chives and lemon juice. Stir in the remaining 1/4 cup olive oil.
- Divide the risotto among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper.
LEMON RISOTTO
Make and share this Lemon Risotto recipe from Food.com.
Provided by Just Call Me Martha
Categories Short Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sautee onion in butter until soft.
- Stir in lemon zest.
- Add rice to onion mixture.
- Stir well to coat all grains of rice.
- Adjust heat to low-medium.
- Add 1/2 cup of broth plus 2 Tbsp lemon juice.
- Broth should simmer, reduce and thicken.
- Add another 1/2 cup of broth.
- Stir until absorbed.
- Add another 1/2 cup of broth and repeat process with remainder of broth and then water- 1/2 cup at a time.
- If necessary, add more water.
- When rice is done (tender but not mushy), remove from heat and stir in parmesan cheese and parsley.
- Season with salt, pepper and the remainder of lemon juice.
- Serve with grated parmesan on top.
LEMON RISOTTO
This lemon risotto recipe makes the most of the citrus's bright flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 9
Steps:
- Heat stock in a medium saucepan, and keep warm over low heat.
- Heat 4 tablespoons of butter in a medium straight-sided saute pan over low heat. Add leeks, and cook, covered, until translucent, about 6 minutes. Add rice, and raise heat to medium-high, stirring often for 3 minutes.
- Add about 1/2 cup hot stock, or just barely enough to cover rice. Cook, stirring, until stock has almost completely absorbed. Add lemon zest, stirring to combine. Continue cooking and stirring rice in this manner, adding 1/2 cup stock at a time, for 15 to 20 minutes. At this point the rice should be tender but still a bit firm to the bite. Stir in lemon juice. Season well with salt and pepper. Add chives, and stir in the remaining 2 tablespoons butter until it melts. Serve hot, sprinkled with Parmesan and lemon zest.
LEMON AND HERB RISOTTO CAKE
This unusual Italian rice dish can be served as a low fat main course with salad or as a satisfying side dish. It is also good served cold, and packs well for picnics.
Provided by Ed Grivner
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Place the leek and 3 tablespoons of the chicken stock in a large saucepan. Bring to a boil, and cook for about 5 minutes, until leek is tender. Add the rice, and the remaining chicken stock, and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes, or until all of the liquid has been absorbed.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch springform pan.
- When the rice is tender, remove the pan from the heat, and stir in the lemon zest, chives, parsley and mozzarella cheese. Season with salt and pepper. Spoon into the springform pan, and spread evenly. Cover the top of the pan with aluminum foil.
- Bake for 30 to 35 minutes in the preheated oven, or until firm and lightly browned. Run a thin spatula or knife around the outer edge of the pan, and invert the cake onto a serving plate. Serve hot or cold, sliced into wedges. Garnish with parsley and lemon wedges.
Nutrition Facts : Calories 176.6 calories, Carbohydrate 32 g, Cholesterol 9.4 mg, Fat 2.9 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 382.9 mg, Sugar 1.3 g
LEMON, HERB AND FISH RISOTTO
An unusual, delicately flavoured, fish risotto. The trick to risotto, is allowing the rice to completely absorb each addition of stock. from Kitchen Classics : The Italian Kitchen
Provided by Karen Elizabeth
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt half the butter in a frying pan. Add the fish in batches, and fry over medium-high heat for 3 minutes, or until the fish is just cooked through.
- Remove from the pan and set aside.
- Pour the fish stock into another saucepan, bring to the boil, cover, and keep at simmering point.
- To the first pan, add the remaining butter, onion and garlic, and cook over medium-heat for 3 minutes, or until the onion is tender.
- Add the turmeric and stir for one minute.
- Add the rice, and stir to coat.
- Add 1/2 cup of the fish stock, and cook, stirring constantly, over low heat, until all the stock has been absorbed.
- Continue adding 1/2 cup of stock at a time, until all the stock has been added, and the rice is translucent, tender and creamy.
- Stir in the lemon juice, parsley, chives and dill.
- Add the fish, and stir gently.
- Serve garnished with slices of lemon or lime, and herb sprigs.
Nutrition Facts : Calories 370, Fat 16, SaturatedFat 8.6, Cholesterol 102, Sodium 635, Carbohydrate 27.5, Fiber 0.7, Sugar 1.4, Protein 27.4
RISOTTO WITH LEMON AND SPRING VEGETABLES
This dish has the fresh flavors of spring and looks so colorful. It can be made into a vegetarian meal by using vegetable broth and leaving out the ham. Since it's so versatile, you can really use whatever vegetables are in season or what your family prefers. -Mary Lou Timpson, Centennial Park, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Place asparagus on a rimmed baking sheet. Roast until crisp-tender, 10-12 minutes. When cool enough to handle, cut into 1-in. pieces; set aside., In a large saucepan, bring stock to a simmer; keep hot. In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add spinach and salt; cook and stir until tender. Remove spinach and keep warm. In the same pan, heat 2 tablespoons butter. Add leek; cook and stir until tender, 2-3 minutes. Add rice, garlic and remaining 2 tablespoons butter; cook and stir until rice is coated, 1-2 minutes., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot stock, 1/2 cup at a time, cooking and stirring until stock has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Stir in ham, zest, asparagus and spinach; heat through. Remove from heat; stir in cheese. Serve immediately, with additional cheese if desired.
Nutrition Facts : Calories 410 calories, Fat 17g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 1442mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein.
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- Add the thyme, lemon zest, Parmesan rinds and bay leaf to a medium sauce pan. Cover the mixture with 5 cups water. Place over medium heat and bring to a simmer. Simmer for 20 minutes, skimming the surface as needed. Strain, discarding the solids and reserving the liquid.
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